Canadian Classic Homemade Flakies
I can’t even begin to count how many memories these Homemade Flakies bring rushing back. As a kid growing up in Canada, those shiny foil-wrapped pastries were a lunchbox staple. The crisp puff pastry, the luscious whipped filling, and that perfect layer of tangy raspberry jam sandwiched in between—it was love at first bite. Fast forward to now, and while those store-bought treats are still around, there’s just something extra special about making them from scratch in your own kitchen.
It all started when I wanted to create something fun for Canada Day that the kids could help with—and maybe sneak a few bites along the way. I had a roll of puff pastry in the fridge, a jar of raspberry preserves, and a bowl of freshly whipped cream just begging to be used. I decided to recreate my childhood favorite, and let me tell you… these were a hit from the very first batch. My husband even said they taste better than the packaged ones, which is high praise coming from someone who once kept a stash in his desk drawer!
What I love most is how these flakies feel like a treat but don’t take all day to make. They’re the perfect little dessert for summer parties, lunchboxes, or even just an afternoon pick-me-up with a cup of tea. Once you try them, they’ll become a family favorite in your house, too.
Questions I Often Get Asked About This Recipe
Can I use store-bought puff pastry?
Absolutely! Store-bought puff pastry makes this recipe quick and convenient. Just be sure to thaw it according to package directions before using.
What kind of jam works best?
Raspberry preserves are traditional, but strawberry or mixed berry also work beautifully. Use a high-quality jam for the best flavor.
Can I use whipped cream instead of buttercream?
Yes, but whipped cream is less stable. If serving immediately, it’s fine—but for longer storage or warmer weather, stabilized whipped cream or vanilla buttercream holds up better.
How long do these stay fresh?
They’re best enjoyed the day they’re made but can be stored in the fridge for up to 2 days. The pastry may soften slightly, but they’ll still be delicious.
Can these be made ahead?
You can bake and cool the puff pastry in advance, then assemble the flakies the day you plan to serve them for best results.
What You Need to Make Homemade Flakies
1 package puff pastry (2 sheets), thawed
1 cup raspberry preserves (or your preferred jam)
1½ cups heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
1 egg (for egg wash)
2 tbsp coarse sugar (for sprinkling)
Special Tools:
Piping bag with a star tip (optional but recommended)
Sharp knife or pizza cutter
Baking sheet and parchment paper
How to Make Homemade Flakies
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roll out the puff pastry slightly and cut each sheet into 6 rectangles (you’ll get 12 pieces total for 6 flakies). Place them on the prepared baking sheet.
Brush lightly with beaten egg and sprinkle with coarse sugar for that signature crunch. Bake for 15–18 minutes or until golden and puffed. Let them cool completely.
Whip the cream with powdered sugar and vanilla until stiff peaks form. You can also use vanilla buttercream for a sturdier filling.
Slice each pastry in half horizontally, like a sandwich bun.
Spread or pipe jam on the bottom half, then pipe or spoon the whipped cream or buttercream over the jam.
Place the top half back on gently and serve immediately—or refrigerate for later.
Tips for Making the Best Homemade Flakies
For an extra flaky crust, chill your cut pastry pieces for 10 minutes before baking.
Use a serrated knife to slice the puff pastry so you don’t squish the layers.
If you want extra stability, try stabilized whipped cream (with a bit of gelatin or mascarpone) instead of plain whipped cream.
Let the puff pastry cool completely before filling to avoid melting the cream.
Feel free to get creative—add fresh fruit, chocolate ganache, or swap in lemon curd for a citrus twist!
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “These were absolutely divine!” Made them for Canada Day and my whole family raved. My kids thought I bought them at a bakery!
⭐️⭐️⭐️⭐️ “Great for busy nights!” Quick to throw together with store-bought puff pastry. Will definitely be on repeat in our house.
⭐️⭐️⭐️⭐️ “So nostalgic!” Tasted just like the ones I used to love growing up. I might use less jam next time though—it was a bit messy.
⭐️⭐️⭐️⭐️⭐️ “Perfect for parties” I served these at a summer BBQ and everyone was asking for the recipe. They disappeared fast!
⭐️⭐️⭐️ “Good, but a little sweet for me” They were tasty, but I’d cut down on the jam or use a tart fruit next time. Still a fun treat!
Printable Recipe
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Canadian Classic Homemade Flakies
Bring a beloved Canadian treat to your kitchen with these easy Homemade Flakies! Featuring flaky puff pastry, raspberry jam, and fluffy whipped cream, they’re a nostalgic dessert perfect for Canada Day, lunchboxes, or afternoon tea. Quick, fun, and always a crowd-pleaser, these flakies are sure to become a family favorite.
Ingredients
- 1 package puff pastry (2 sheets), thawed
- 1 cup raspberry preserves (or your preferred jam)
- 1½ cups heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 egg (for egg wash)
- 2 tbsp coarse sugar (for sprinkling)
- Special Tools:
- Piping bag with a star tip (optional but recommended)
- Sharp knife or pizza cutter
- Baking sheet and parchment paper
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry slightly and cut each sheet into 6 rectangles (you’ll get 12 pieces total for 6 flakies). Place them on the prepared baking sheet.
- Brush lightly with beaten egg and sprinkle with coarse sugar for that signature crunch. Bake for 15–18 minutes or until golden and puffed. Let them cool completely.
- Whip the cream with powdered sugar and vanilla until stiff peaks form. You can also use vanilla buttercream for a sturdier filling.
- Slice each pastry in half horizontally, like a sandwich bun.
- Spread or pipe jam on the bottom half, then pipe or spoon the whipped cream or buttercream over the jam.
- Place the top half back on gently and serve immediately—or refrigerate for later.
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